Pineapple mousse

Method5 steps

1. 1

   Step 1: Blend the 250 g drained canned pineapple until smooth and set aside.

   Uses 250 g drained canned pineapple

2. 2

   Step 2: Whip the cream (200 ml) with a tablespoon powdered sugar in a electric mixer until stiff peaks form and set aside in the fridge (don’t overbeat the cream).

   Uses 200 ml heavy whipping cream · 1 tbsp powdered sugar for whipping cream

3. 3

   Step 3: Soak the gelatin sheets in cold water for about 5 minutes, then squeeze out the excess water. Put the softened sheets and 4 tablespoons milk in a small pan and heat very gently, stirring until fully dissolved without boiling. Remove from the heat and let cool slightly while still fluid.

   Uses 6 unflavored gelatin sheets · 4 tablespoons milk · cold water to cover gelatin sheets for soaking

4. 4

   Step 4: In a glass bowl, place the mashed pineapple, the condensed milk, the dissolved gelatin sheets and, mix very well with a wire whisk. Add the whipped cream and fold gently with a spatula.

   Uses 397 grams (14 ounces) condensed milk · 250 g drained canned pineapple blended smooth · 200 ml cream whipped with 1 tbsp powdered sugar · six softened gelatin sheets dissolved in 4 tbsp milk and cooled slightly

5. 5

   Step 5: Pour the mousse in individual bowls and refrigerate for approximately six hours or overnight. Garnish with grated chocolate and serve.

   Refrigerate pineapple mousse until set · 360 minUses Grated chocolate for garnish · pineapple puree and condensed milk folded with gelatin milk and cream